Springfield daily republic. [volume] (Springfield, O. [Ohio]) 1887-1888, 1887-12-01
IN A BIG BAKERY.
AN iNoUisirtVe REPORTER SPENDS
ANlchT WITH THE PROPRIETOR.


A Crowd VI Nsa, wo0sa and Children
II Frest sf New York Breed Making
ishnsat-Nsnufscture and Dis
tribstiot-sposse. Dough aud Flour.
A disorieriy crowd Of men, women and
children swsyed in front OF bakery on
East Seventy fifth street the other after
noon. Nearly all carried covered baskets
on their arms. Occasionally little fell
low received blow over the head from a
basket for crowdin9 some one older than
himself
When questioned concerning the cause
OF the excitement the proprietor said: I'VE
supply almost every restaurant in the city
with fresh baked bread. All tha, is left
over from the preceding day we take back
and give fresh loaf in exchange. When
il is returned to the bakery We sell it t.
tuese poor people At three cents loaf. II
is realk more wholesome than when fresh
from the oven and sold at eight cents a
loaf. The stale bread il always in de-
mand, and We sometimes see lively scenes
around here when the supply is short"
The proprietor then invited the reporter
to spend night with him in the bakery.
He led the way through aisles of loaf bread
piled six feet high. There were all kinds
OF bread in these piles, from the long vi
emma and long French baseball bats to the
chubby loaf Of rye.
We make thirty-two different kinds
and STYLES OF bread. and ten different
styles of rolls" said he They are baked
in six huge ovens, having a capacity of
10. 900 loaves an hour. Our reel oven is
the largest and only one of its kind in the
country. II is two stories high and about
thirty feet squs:e. II contains n large
turbine wheel. on which the kneaded
dough IL placed. As the wheel revOlves
the bread remains upright. Twelve hun
dred ioaves are baked in this huge oven
every forty. five minutes"
In the basement Of the bakery clouds OF
-four dust nearly chOked the spectator.
The forms OF busy men, arrayest in white,
could he seen through it. Over the long
troughs the workmen were leaning. dash
ing the four to and fro, and mixing the
lrv with the wet -four until all in the
trough was pure dough. Caldrons of fer
nicnt stood ready TO make stock yeast
Sponge into dough WAS converted and the
loaf was ready to bake.
After being baked the loaves were piled
in such manner that they could be easily
counted by two men who began work at
9p III, and worked all night. These men
Ill the orders Of the drivers, who deliver
to the customers early in the morning
At II D. m. the men were REINFORCED
by ten more bakers. The rapidity with
which -four was changed into dough was
surprising Barrel after barrel was turned
into the long troughs and quickly handed
over to the men at the oven, who took
charge Of it until II was ready for baking
Each Of the forty men in the establish
ment works eleven hours only. Some
work during the day one week and at
night the following week. Bench men
are paid $l4 per week and oven men fl7
per week. The place is never idle aud
the fires are never drawn. Nothing short
Of an earthquake could check the current
of the stan of life which flows from the
bakery.
About forty-fve barrels Of -four are
used daily The empty barrels are headed
up and sold to coOpers for 20 cents apiece
Over 9 800 loaves Of rye bread a day
arc baked here" said the proprietor. 1T
took two years of eNperimenting to pro-
Iuoe ."e ,'s", ~ - ~ &C., DGa is,' ~
uA' -. ~
w" Pun" A"' ~" '"'N ''"' ''7
DO you supply families" asked the
writer.
Not directly" was the reply. ''Fami-
lies now buy their bread from grocery
stores,ysnd sse supply the grocer. There
Is no money supplying families direct, and
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